According to a recent study, coffee, more specifically espresso, may protect against degenerative Alzheimer’s disease.
How ? By intervening in the process associated with the occurrence of the disease.
Namely, the formation of protein plaques in the brain, contributing to its development.
According to a recent study, coffee, more specifically espresso, may protect against degenerative Alzheimer’s disease.
How ? By intervening in the process associated with the occurrence of the disease.
Namely, the formation of protein plaques in the brain, contributing to its development.
Is caffeine the perfect shield against cognitive decline? That’s essentially what a new study on the neuroprotective properties of coffee and other beverage derivatives suggests, published July 19 in the journal. Journal of Agricultural and Food Chemistry. According to preliminary in vitro tests carried out in the laboratory by scientists from the University of Verona (Italy), this drink, and in particular espresso, namely a very rich coffee with a strong aroma, should prevent the formation of tau protein plaques characteristic of Alzheimer’s disease.
“In healthy people, tau proteins help stabilize brain structures, but in the development of certain diseases,” as in the case of Alzheimer’s or Parkinson’s disease, “proteins can stick together” into small threads called “fibrils” in biology, explains the American Chemical Society. In this context, researchers are trying to prevent this aggregation in order to alleviate the characteristic symptoms, starting with cognitive decline.
Concentrated espresso extracts are even more convincing
Although coffee contains a large number of biologically active molecules, Italian researchers first sought to identify the most promising ones. In particular, espresso was prepared from blends of 15 grams of ground and roasted Arabica and Robusta coffee to a final volume of 80 milliliters per cup, with each preparation lasting 30 seconds at a water temperature of 80°C. Among the active molecules isolated, all 99% pure, were caffeine, genistein, which can cross the blood-brain barrier and exert neuroprotective effects, and theobromine, also present in cocoa. The researchers then evaluated their ability to prevent the formation of tau plaques in the brain.
Verdict? The active molecules were able to bind to the preformed fibrils and prevent their toxicity. However, the most convincing effects were observed when using highly concentrated espresso extracts.
“Valuable information”
“These results provide valuable insight into the neuroprotective potential of espresso coffee and suggest candidate molecular scaffolds for developing therapies that target monomeric or fibrillated forms of the tau protein.” conclude the researchers, who emphasize that their findings must be confirmed by appropriate clinical trials. However, the latter seem to confirm previously put forward hypotheses about the ability of green and roasted coffee extracts to act on Aβ oligomers, which also cause Alzheimer’s disease.
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By comparison, according to the World Health Organization, at least 55 million people worldwide have dementia, with Alzheimer’s disease alone accounting for 60 to 70% of cases. This disease, which is currently considered irreversible, is characterized by “increasing deterioration in memory and cognitive functions, as well as behavioral disorders” which “lead to a gradual loss of autonomy.” Thus, the issue of prevention is a public health issue.
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Source: TF1